2: Appetizers and First Courses
Chapter 6: Starting Meals the Italian Way: Antipasti/Appetizers and Aperitivi
Appreciating the Italian Appetizer
Noting Differences between Dining In (At Home) and Out in Italy
Chapter 7: Dressing Dishes with Italian Sauces
A Delicate Balance: Combining Foods and Sauces
Preparing Traditional Sauce Recipes
Introducing Tomatoes: Modern Sauce Recipes
Chapter 8: Using Dried Pasta in Daily Meals
Dried Pasta Basics
Pairing Pasta with Sauces
Creating a Meal that Compliments Your Pasta Pairing
Chapter 9: Making Fresh Pasta: A Labor of Love
Stepping Inside the Pasta Maker’s Kitchen
Getting the Most Out of Your Pasta-Making Experience
Meeting Your Pasta Maker: Rolling Pin or Pasta Machine
Chapter 10: More Delicious First-Course Dishes
Moving Beyond Pasta: A Primo Primer
7 Part 3: Main Courses, Side Dishes, and Salads Chapter 11: Secondi/Main Courses: Fish and Seafood Appreciating the Importance of Fish and Seafood in Italian Cuisine Chapter 12: Secondi/Main Courses Take Two: Eggs and Poultry Enjoying Eggs the Italian Way Preparing Poultry Dishes Fit for an Italian Table Chapter 13: Secondi/Main Courses Take Three: More Meats Preparing Types of Meat in Traditional Italian Recipes Chapter 14: Adding Contorni: Authentic Vegetable Side Dishes Making the Most of Seasonal Produce Chapter 15: Insalate/Salads Enjoying Italian Salads and Authentic Dressings
8 Part 4: Breakfast and Other Sweet Treats, Baked Goods, and Desserts Chapter 16: Starting Your Day with Colazione: Italian Breakfast Keeping It Short and Sweet: What Italian Breakfasts Look Like Caffé to Go: An Italian Coffee Primer Chapter 17: Fruit, Cheese, and Nuts: Bridging the Gap Between Dinner and Dessert Fruit and Nut Plates With Cheese: An Italian Cheese Primer Chapter 18: Classic Dolci/Desserts: Elevating the Everyday Creating Classic Italian Desserts Chapter 19: Baking Treats for Holidays and Special Occasions Baking Is Love Made Edible Chapter 20: Making the Dough You Know and Love: Bread, Pizza, and Focaccia Baking Bread: A Time-Honored Italian Tradition Making a Premier Pizza Pie Getting Familiar with Focaccia: A Bread for Many Occasions
9 Part 5: The Part of Tens Chapter 21: Ten Commandments of Italian Cuisine Honor Thy Food and Those Who Make It Respect Culture and Tradition Choose Your Ingredients Wisely Waste Not, Want Not Nonna’s Always Right in the Kitchen Choose Whom to Eat with before Choosing What to Eat Know the Classics Learn the Rules of an Italian Kitchen (Even though Occasionally They Are Broken) To Each Recipe his Own Season Keep Your Food (Growing) Close Chapter 22: Ten Fun Ways to Master Italian Cooking Brush Up on History Go to Italy, Do a Stage with an Italian Chef, or Watch Italian Food Shows Read Cookbooks by Italians Expand Your Italian Kitchen Vocabulary Follow Italian Meal Patterns Discover How to Pair Food Cook Your Way through Recipes Learn to Read Labels Make It a Priority Familiarize Yourself with Authentic Foods
10 Appendix: Metric Conversion Guide
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